Finished Product

Hello Everyone,

 

Here are the pictures of my finished fermented Pico de Gallo still in the jar! After letting it ferment on the counter for 5-6 days I placed it in the refrigerator to chill before tasting it (I do not like warm Pico de Gallo).

 

 

 

 

 

 

 

 

 Time to taste it!!

 

 

 

Nothing compliments Pico de Gallo like tortilla chips!

 

 

 

What I liked about the Pico de Gallo was that it had a sweet/tangy bite to it. I did use too much lime juice (I used 3 limes but could have gotten away with just 2 or used more lemon), and it would not be to bad if a person liked lime juice but it would definitely be very noticeable if you did not like limes.

 



 

 

Pico de Gallo update

Hi everyone!


 I started my fermented Pico de Gallo on March 8, 2014. I chopped, mixed and sealed all of the ingredients in a mason jar where I then placed it on the counter to start fermenting. On March 12th I started to notice bubbles forming from the bottom and working their way to the top of the jar and there was also a strong odor coming from the jar even without me having to open the lid. I googled why there were bubbles and it is because the lactic acid fermentation process produces bacteria which creates gases/bubbles.               



Day 4 of fermentation:

These 3 pictures are of different views of the Pico de Gallo in the mason jar and if you look closely you can see the bubbles throughout the jar.

I could smell the Pico de Gallo without even having to open the jar but when I tried to take the lid off to get a better smell it was as if someone had shaken a bottle of soda, the juice was overflowing/fizzing from the jar and onto the counter. You can also see that the tomatoes and sweet peppers have lost a bit of their color.



                                                                                                     

Fermentation Blog

 

                                         Pico de Gallo

 

For my fermentation project I have chosen to make fermented Pico de Gallo because I love Pico de Gallo and so does everyone in my family and I have never made my own so I figured why not give it a try now. 

 

 

Ingredients:

• 2.5-3 lbs. of tomatoes of choice
• 1-2 onions (yellow, white, or red)
• Fresh Cilantro to taste (1/2 cup or more)
• 1 lemon, juiced
• 2-3 limes, juiced
• 2 TBSP Celtic salt
• Spices to taste ( I use salt & pepper only, but cumin, oregano, or powdered chili could be added)
• Peppers (sweet or spicy)
• 1 garlic clove

 

Directions:

• Chop tomatoes, peppers, onion and cilantro (garlic if you decide to use it)
• Toss all ingredients into large bowl
• Add the citrus juice
• Add salt & pepper (other spices at this time, if you like)
• Pour into quart or half gallon size mason jars and cap
• Leave on the counter for approximately 2 days
• After fermentation is complete, store in refrigerator for up to 9 months

             

 

Getting Started:

1. First thing is getting all of my ingredients together that need to be chopped (tomatoes, peppers, onions, and garlic).
2. Wash all of my vegetables to make sure they are clean of any dirt or debris.
3. Wash and dry mason jar to make sure all of the syrup is out of it ( I got the jar from my in laws who have a sap house).
4. I chopped up the tomatoes, peppers, onions, cilantro and 1 garlic clove.
5. Tossed all of the chopped vegetables, cilantro, garlic, salt and pepper into a large bowl.
6. Rolled the lemon and the limes to get the juices flowing before I cut them in half to juice them.
7. I then poured  all of the lime juice and lemon juice onto the chopped vegetables in the big bowl.
8. Mixed everything together in the big bowl and then placed all of the ingredients into the mason jar.
9. Sealed the mason jar very tightly and then placed on my counter to begin fermentation.

Ingredients are all chopped, mixed and ready to be canned. This Pico de Gallo smells fresh and very aromatic. Fingers crossed and hoping for a nice, tasty Pico de Gallo.

All set and ready to ferment!



                                                   
                                            
And now we wait and check back in two days!!